Categories: Soups/stews, Chinese 
      Yield: 9 servings 
  
      1 cn (8 Oz.) Sliced Water              1/2 c  Julienned Carrot Strips 
           Chestnuts Drained                   4 cn (14 Oz.) Chicken Broth 
    1/4 lb Boned, Skinned Chicken              1 ts Garlic Powder 
           Breast Ground                     1/4 c  Dry Sherry, 
    1/2 c  Chopped Green Onions                1    Pkg. Frozen Chinese 
      2 ts Soy Sauce, 1 t. Flour                    Pea Pods 
      1 ts 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.