Listen in to hear Joni talk about her favorite soup recipe! Get all the details in this special Thanksgiving program!
Happy Thanksgiving, friend! I’m Joni Eareckson Tada.
And my husband Ken asked me to send his Thanksgiving greetings to you, as well. Because we both sure do love this day. As we get older, our family around the table is getting a little smaller, but this year I am especially excited that Ken’s two nephews, Kyle and Cody, are joining us for dinner. Both are young working men in their late 20s, and just a couple of months ago when Cody went flyfishing with Uncle Ken, he opened his heart wide to Jesus Christ. He came home after that fishing trip, and he wanted to get baptized. Even his older brother, Kyle, has been drawn closer to the Lord and so, around our Thanksgiving table, we will have lots to say about our gratitude to God.
Yes, these kind of family moments really make this holiday season a favorite for all, doesn’t it? And so, as I planned our Thanksgiving menu for today, I decided to kick it up a notch and add something unusual. It’s my favorite soup called Stracciatella. And yes, for us, it’s an unusual soup for Thanksgiving. And by now you’re guessing that it’s Italian, right? Stracciatella! And I fell in love with this delicious soup years ago when Ken and I used to dine at Grissini Ristorante Italiano, a cozy little place not far from the headquarters of Joni and Friends. We would often go there after a busy day at work, just to relax in a booth with linen tablecloths, and candles, and crystal.
Occasionally I would try something new on the menu, but my appetizer would never change. I would always ask Giuseppe Belisario, the owner of the restaurant – I’d ask him for his Stracciatella soup. It’s delicate, flavorful, and it originated in the seaside Italian village where Giuseppe grew up [or at least that’s what he says]. I asked him for the recipe, and he playfully scolded me, “Joni! Whazza matta you?! Of course, mio Bambino.” Well, I got the recipe from Giuseppe and my friend tried making Stracciatella. And she said it was unbelievably easy and ever-so flavorful. A light broth with egg, butter, spinach. And now I want you to have this delicious recipe. And it’s available at joniradio.org. I think Giuseppe would be very happy knowing that many people will enjoy his tasty soup.
And speaking of happy people, I pray that your gathering of family and friends around your table today brings joy and comfort to your heart. I know we sure will feel blessed having Cody, Kyle, and Ken Tada’s sister, Carol at our table, and I can’t wait to hear all the stories from our nephews. And aren’t we all filled with thanks to our great God and Savior, Jesus? He has brought us all to another Thanksgiving Day in which we can offer up our gratitude, not just privately in our quiet time, but in front of our family and friends as we share dinner together. And I know I’ll be telling the family how thankful to God I am to have reached the age of 75 and to be in such relatively good health! Thank you, Jesus! He gives grace that saves us, and he gives grace that enables us all to endure our hardships with a happy heart.
And before I close, don’t forget to visit joniradio.org to get your recipe of Giuseppe Belisario’s famous Stracciatella soup. I printed my story about Giuseppe on one side of the card, and on the other, this easy recipe. Buon appetito!
And from all of us at Joni and Friends, including the team who help me record Sharing Hope, Happy Thanksgiving dear friends!
© Joni and Friends