In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a wooden spoon, about 5-7 minutes.

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

Add the orzo pasta and stir well to combine.

Cover the skillet and reduce the heat to low. Cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.

Stir occasionally to prevent sticking and ensure even cooking.

Once the orzo is cooked, remove from heat and let it sit for a few minutes before serving.

Serve warm, garnished with fresh parsley if desired.