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Description
Journey to the Well of Urðr with this hearty and enigmatic Mimir's Eye Soup. Inspired by the guardian of the Well of Wisdom, this dish features a single, prominent "eye" — a generously sized, herb-infused meatball — floating in a rich, amber broth brimming with the bounty of the earth. Root vegetables and verdant greens symbolize the deep knowledge and life sustained by Mimir's sacrifice, while the savory meatball represents the watchful, all-knowing gaze. A truly fulfilling and thought-provoking meal.
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Ingredients
For the "Mimir's Eye" Meatball:
- 1 lb (450g) ground beef or lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg, beaten
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1 small hard-boiled egg or a slice of a hard-boiled egg for the "pupil" effect within the meatball (insert before cooking)
For the Broth:
- 1 tbsp olive oil or butter
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 6 cups (1.5 liters) beef or vegetable broth
- 1 cup chopped kale or spinach
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
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Steps:
- Prepare the "Mimir's Eye": In a large bowl, combine the ground meat, breadcrumbs, chopped onion, minced garlic, beaten egg, parsley, thyme, salt, and pepper. Mix thoroughly but gently until just combined. Form the entire mixture into one very large, firm meatball. If using, carefully press a slice of hard-boiled egg into the center of the meatball before fully shaping.
- Sear the "Eye": Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a splash of olive oil. Carefully sear the large meatball on all sides until well-browned. This will help it hold its shape and add flavor. Remove the meatball and set aside.
- Sauté Aromatics: In the same pot, add more olive oil if needed. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
- Build the Broth: Add the diced potatoes, beef or vegetable broth, and dried rosemary to the pot. Bring to a simmer.
- Cook the Soup: Carefully return the seared meatball to the pot, ensuring it is mostly submerged in the broth. Reduce heat to low, cover, and simmer for at least 30-45 minutes, or until the meatball is cooked through and the vegetables are tender.
- Add Greens: Stir in the chopped kale or spinach during the last 5-10 minutes of cooking until wilted.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, ensuring each serving gets a generous portion of broth and vegetables, crowned with the magnificent Mimir's Eye. Garnish with fresh dill or parsley.