In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Stir in the diced tomatoes (with their juice), beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Add the orzo pasta to the skillet, stirring to combine. Cover and cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid, stirring occasionally.

Once the orzo is cooked, remove the skillet from heat. Sprinkle the shredded mozzarella cheese over the top and cover for a few minutes until the cheese is melted.

Garnish with fresh parsley before serving.