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.