Combine ground lamb, grated onions, cinnamon, allspice, salt, and pepper in a large bowl.

Mix thoroughly with your hands.

Roll the meat mixture into small, firm meatballs (about 50 total).

Place meatballs on a lightly oiled platter.

Pour 10 cups of cold water into a large saucepan and add salt.

Bring the water to a boil.

Stir in the rice and return to a boil.

Reduce heat to moderate and simmer for 5 minutes.

Stir in pomegranate juice, spinach, parsley, sugar, and meatballs.

Bring back to a boil.

Reduce the heat to moderate, partially cover, and simmer until the rice is tender and the meatballs are cooked through (about 15 minutes).

Rub dried spearmint between your fingers to create a fine powder.

In a small bowl, combine the mint powder with salt and pepper.

Ladle the soup into bowls.

Sprinkle generously with the mint mixture.

Serve with lime wedges and pita bread on the side.