Four Treasure Soup
1 can (8 Oz.) Sliced Water Chestnuts Drained
1/2 cup Julienned Carrot Strips
4 cans (14 Oz.) Chicken Broth
1/4 pound Ground Chicken or Turkey
1 teaspoon Garlic Powder
1/4 cup Dry Sherry
1/2 cup Chopped Green Onions
1 Pkg. Frozen Chinese Pea Pods
2 teaspoon Soy Sauce
1 t. Flour
1 teaspoon Chinese Hot Mustard
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.
1 can (8 Oz.) Sliced Water Chestnuts Drained
1/2 cup Julienned Carrot Strips
4 cans (14 Oz.) Chicken Broth
1/4 pound Ground Chicken or Turkey
1 teaspoon Garlic Powder
1/4 cup Dry Sherry
1/2 cup Chopped Green Onions
1 Pkg. Frozen Chinese Pea Pods
2 teaspoon Soy Sauce
1 t. Flour
1 teaspoon Chinese Hot Mustard
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, SoySauce, 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.