Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes until the meat is browned and fully cooked. Drain any excess grease.

Stir in 2 tablespoons of tomato paste, 1 teaspoon of paprika, and 1 teaspoon of Italian seasoning. Cook for 2 minutes until aromatic.

Pour in 4 cups of broth and add 1 cup of orzo pasta. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender.

Remove from heat and stir in ½ cup of freshly grated Parmesan cheese until melted and creamy.