Four treasure soup

Ingredients:

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

Preparation:

Mince half of the water chestnuts and combine with chicken, 2 t. onions, soy sauce, mustard and flour.
Reserve remaining water chestnuts and onions.
In a large saucepan mix broth, sherry and garlic powder. Boil.
Drop chicken mixture by teaspoonfuls into broth.
Add carrots and simmer 3 to 4 min. until meatballs are cooked.
Add remaining water chestnuts, green onions and pea pods.
Heat through and serve immediately.