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.

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