Four Treasure Soup Recipe

Step 1

Mince half of the water chestnuts & combine with chicken, 2 tb 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.

Things You'll Need

  • 1cn (8 Oz. ) Sliced Water Chestnuts Drained
  • 1/4lb Boned, Skinned Chicken Breast Ground
  • 1/2c Chopped Green Onions
  • 2ts Soy Sauce,
  • 1ts Flour
  • 1ts Chinese Hot Mustard
  • 1/2c Julienned Carrot Strips
  • 4cn (14 Oz. ) Chicken Broth
  • 1ts Garlic Powder
  • 1/4c Dry Sherry,
  • 1 Pkg. Frozen Chinese Pea Pods

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