Heat 2 tablespoons olive oil in a large 12-inch skillet over medium heat. Add the diced onion and minced garlic, stirring frequently for 3-4 minutes until the onion turns translucent and fragrant.

Increase heat to medium-high and add the ground beef, breaking it apart with a wooden spoon as it cooks. Brown thoroughly for 5-7 minutes until no pink remains. Drain excess grease if necessary.

Reduce heat back to medium and stir in the tomato paste, paprika, and Italian seasoning directly into the beef mixture. Cook for 2 minutes, stirring constantly so the tomato paste caramelizes and coats all the meat.

Pour in the broth and add the orzo pasta, stirring well to combine. Bring everything to a rolling boil, then immediately reduce heat to low. Cover with a lid and simmer for 10-12 minutes, stirring once after 5-6 minutes to prevent sticking.

Remove from heat once the orzo is tender with a slight bite and the mixture looks creamy rather than soupy. Stir in the freshly grated Parmesan cheese until it melts completely. Season with additional salt and pepper to taste. Let rest for 2-3 minutes before serving so the sauce thickens slightly and flavors come together.