Four-treasure soup
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (8 Oz.) Sliced Water |
| Chestnuts Drained | ||
| ¼ | pounds | Boned, Skinned Chicken |
| Breast Ground | ||
| ½ | cup | Chopped Green Onions |
| 2 | teaspoons | Soy Sauce, 1 t. Flour |
| 1 | teaspoon | Chinese Hot Mustard |
| ½ | cup | Julienned Carrot Strips |
| 4 | cans | (14 Oz.) Chicken Broth |
| 1 | teaspoon | Garlic Powder |
| ¼ | cup | Dry Sherry, |
| 1 | Pkg. Frozen Chinese | |
| Pea Pods | ||
Directions
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.