1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent.

2. Stir in the minced garlic and cook for another minute until fragrant.

3. Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink. Drain excess fat if needed.

4. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

5. Add the diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for 2–3 minutes to blend the flavors.

6. Pour in the beef broth and bring to a gentle boil. Stir in the orzo.

7. Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally until the orzo is tender and the liquid is mostly absorbed.

8. Fluff gently, taste, and adjust seasoning if needed.

9. Garnish with chopped parsley or basil and serve warm.