In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent, about 3 minutes.

Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.

Once boiling, add the orzo pasta. Stir well and reduce heat to a simmer.

Cover the skillet and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.

Stir occasionally to prevent sticking.

Remove from heat and let it sit for a few minutes. Serve hot, garnished with grated parmesan cheese and chopped parsley.