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1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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2. Saute the garlic and 1 tablespoon butter in a small skillet over moderately high heat. In a bowl combine the ground beef, 2 tablespoons minced mint, cumin and garlic.
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3. Mash the mixture by hand or with a wooden spoon until smooth and pasty. Carefully work in 1/2 cup of pomegranate arils.
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4. Form 1/2-inch balls and place in hot skillet with 1/4 cup butter.
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5. Cook meatballs until lightly browned and transfer them with a slotted spoon to paper towels to drain.
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6. Wash and mince the white parts of the leeks and put in a large flameproof enameled casserole dish with 6 tablespoons of butter.
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7. Cook leeks over moderately low heat for 10 minutes, or until they are soft and golden.
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8. Add the chicken stock, lentils, and salt and pepper to taste. Simmer the mixture, covered, for 45 minutes.
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9. Prepare fresh pomegranate juice.*
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10. Skim the froth, add pomegranate juice, parsley, carrots, rice and meatballs, and continue to simmer, covered, for 20 more minutes,
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11. Wash, trim and chop the spinach, and add to soup for the last 5 minutes of simmering.
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12. Ladle into heated bowls and sprinkle with fresh mint and coriander.
