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.