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Four Treasure Soup
9 Servings:

1 can (8 oz.) sliced water chestnuts, drained
1/4 lb boned, skinned chicken breast, ground
1/2 cup chopped green onions
2 tsp soy sauce
1 tsp. flour
1 tsp Chinese hot mustard
1/2 cup julienned carrot strips
4 can (14 oz.) chicken broth
1 tsp garlic powder
1/4 cup dry sherry
1 pkg. frozen Chinese pea pods

Mince half of the water chestnuts and combine with chicken, 2
teaspoons of the onions, soy sauce, mustard and flour. Reserve
remaining water chestnuts and onions.

In a large saucepan mix broth, sherry and garlic powder; boil. Drop
chicken mixture by teaspoonfuls into broth. Add carrots and simmer
3 to 4 minutes or until meatballs are cooked. Add remaining water
chestnuts, green onions and pea pods. Heat through and serve
immediately.

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