Four Treasure Soup

1 cn (8 Oz.) Sliced Water chestnuts Drained
1/4 lb Boned, Skinned Chicken breast Ground
1/2 c Chopped Green Onions
2 ts Soy Sauce, 1 t. Flour
1 ts Chinese Hot Mustard
1/2 c Julienned Carrot Strips
4 cn (14 Oz.) Chicken Broth
1 ts Garlic Powder
1/4 c Dry Sherry,
1 Pkg. Frozen Chinese
Pea Pods

Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.

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