Spinach/Rice Pomegranate Soup with Optional Meatballs
	Adapted from a recipe found in some book of middle eastern recipes.


8 C water
3/4 C rice

10 oz chopped spinach
1/4 to 1/2 bunch chopped parsley.
1/4 to 1/2 C chopped chives

1 C pomegranate juice
1/3 C sugar

1 tbsp lemon juice
1 tbsp dried or fresh mint, chopped
1/2 tsp cinnamon
1/2 tsp black pepper

Put water and rice in soup pot.  Bring to boil.  Throw in chopped
vegetables.  Bring back to boil.  Add pomegranate juice and sugar.
Bring back to boil, simmer 30 minutes.  Mix together mint, cinnamon,
and pepper, add at the end with lemon juice.  Garnish with pomegranate
seeds if desired.


Meatballs:

1 lb ground turkey
1 onion chopped fine in cuisinart
1/4 tsp cinnamon
1/4 tsp black pepper

Mash ingredients together with hands.  Form into walnut-sized
meatballs.  Add to soup as soon as vegetables have wilted and water
has returned to boil.

If not using optional meatballs, put some finely ground onion into the
soup with the rice.