Four Treasure Soup

1 cn (8 Oz.) Sliced Water

Chestnuts Drained 1/4 lb Boned, Skinned

Breast Ground 1/2 c Chopped Green Onions

2 ts Soy Sauce, 1 t. Flour

1 ts Chinese Hot Mustard

1/2 c Julienned Carrot Strips

4 cn (14 Oz.) Broth

1 ts Garlic Powder

1/4 c Dry Sherry,

1 Pkg. Frozen Chinese

Pea Pods Mince Half Of The Water Chestnuts & Combine With , 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop 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.