1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking up any large chunks with a wooden spoon, about 8 minutes.
4. Stir in the dried oregano, dried basil, salt, and pepper, allowing the spices to bloom and enhance the ground beef’s flavor.
5. Add the can of diced tomatoes and the beef broth. Bring the mixture to a simmer.
6. Stir in the orzo and reduce the heat to low. Cover and let it cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
7. Remove from heat and stir in the grated Parmesan cheese. Let it sit for a couple of minutes to thicken slightly.
8. Garnish with fresh parsley before serving, adding a touch of brightness and color to your dish.

Remember, cooking is as much about intuition as it is about instructions. Trust your senses—if it smells ready, it probably is!