Heat 1 to 2 tablespoons of olive oil in your large skillet over medium heat, then add the diced onion and minced garlic. Sauté for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Add the ground beef to the skillet, breaking it into small crumbles with your wooden spoon as it cooks. Continue cooking for 5 to 7 minutes until no pink remains and the meat develops a golden-brown color. Drain excess grease if necessary.

Stir in the tomato paste, paprika, and Italian seasoning, coating the beef evenly. Cook for 2 minutes while stirring constantly to prevent sticking and allow the tomato paste to caramelize slightly.

Pour in your broth and add the rinsed orzo pasta, stirring everything together. Bring the mixture to a rolling boil, then reduce the heat to low and cover with a lid. Simmer for 10 to 12 minutes, stirring at the halfway point to prevent clumping.

Remove the skillet from heat and immediately stir in the grated Parmesan cheese. Mix vigorously until the cheese melts completely and creates a creamy sauce. Let it rest for 2 to 3 minutes before serving.