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Add the tea spoon of oil and increase the heat.
Add all of the different parts of meat you have and stir it well until most of it (if not all) becomes brownish.
Continue stirring by adding the chopped onions.
Add the cup of red wine and let it for another 2-3 minutes. Smell the wine as it evaporates.
Add enough water to cover all of the meat and at least 2 cm more.
Continue by adding the chopped lettuce and stir it until it gets soft and mixes with the meat.
Continue with the cube of vegetables and add salt and pepper as much as you like.
Bring it to a boil for at least 45 minutes. Taste regularly the meat and add water if you feel its necessary.
After 45 minutes add the fresh dill and the cup of rice and continue boiling it in a more medium heat until the rice is ready.
Just before you serve them you should add the egg lemon sauce called in Greek 'avgolemono'.
Take a spoon of hot soup and begin to slowly add to the pot with the mixed eggs with the lemon juice. Slowly though.
Stir this mixture a bit (shake the pan round with your hand) to be mixed and then begin to slowly pour in the pot where you have your Magiritsa while stirring the soup with a spoon.