Hamod (Lebanese Lemon and Potato Soup)

Ingredients

• ¾ pound ground beef
• 1 cup rice flour
• 1 ½ teaspoons salt
• 4 tablespoons water
• 2 tablespoons parsley, finely chopped
• 1 teaspoon ground allspice
• 1 tablespoon olive oil
• 3 celery stalks, sliced thinly, leaves chopped and reserved separately
• 3 Yukon gold potatoes, cut into ½ inch cubes5 garlic cloves, thinly sliced
• ½ cup lemon juice
• 1 tablespoon salt
• 5 cups water, vegetable broth or chicken broth
• ⅛ teaspoon sugar
• 2 to 3 tablespoons dried mint (optional)