1. Heat a large deep skillet over medium heat. Add the ground beef and chopped onion, then cook until the beef is browned and the onion is soft. Drain excess grease if needed.

2. Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds, just until fragrant.

3. Add the dry orzo, diced tomatoes, tomato sauce, and beef broth. Stir well so everything is evenly combined.

4. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pan. Cook for 10 to 12 minutes, stirring once or twice, until the orzo is tender.

5. Stir in half of the Parmesan cheese. Sprinkle the remaining Parmesan over the top and let it sit for a minute so it melts into the hot orzo.

6. Finish with chopped fresh parsley and serve warm.