Four Treasure Soup

Tagged: cook, 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.

Read Also:

• Italy Gnocchi Alla Giordano (0)
• Muffuletta Pizza (0)
• Stir-fried beef and vegetables with rice (0)
• Twicefried Shredded Beef (0)
• Mu Shu Chicken (0)