Four Treasure Chicken Soup

• 1 (8 ounce) can water chestnuts, sliced, drained
• 1/4 lb chicken breast, ground
• 1/2 cup green onion, chopped
• 2 teaspoons soy sauce
• 1 teaspoon flour
• 1 teaspoon Chinese hot mustard
• 1/2 cup carrot, julienned
• 4 (14 ounce) cans chicken broth
• 1 teaspoon garlic powder
• 1/4 cup dry sherry
• 1 (6 ounce) package frozen Chinese pea pods

1. Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
2. Reserve remaining water chestnuts and onions.
3. In a large saucepan mix broth, sherry and garlic powder; boil.
4. Drop chicken mixture by teaspoonfuls into broth.
5. Add carrots and simmer 3 to 4 minute.
6. until meatballs are cooked.
7. Add remaining water chestnuts, green onions and pea pods.
8. heat through and serve immediately.
9. From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.

water chestnuts, chicken, green onion, soy sauce, flour, carrot, chicken broth, garlic, sherry, frozen chinese

Taken from www.food.com/recipe/four-treasure-chicken-soup-587 (may not work)