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Persian Pomegranate Soup With Meatballs


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1 pound lean ground lamb

2 medium onions, grated on the coarse holes of a box grater

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Salt and freshly ground pepper

1 cup long-grain rice, such as basmati, Texmati or Thai jasmine, rinsed

2 cups sour pomegranate juice

1/4 pound fresh spinach, large stems removed, leaves cut into 1-inch strips

1/2 cup chopped fresh parsley

1 tablespoon sugar

3 tablespoons dried spearmint

2 limes, cut into wedges

Warm pita bread, for serving

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