1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 7-8 minutes. Drain any excess fat.
3. Stir in the dried oregano, paprika, salt, and pepper, allowing the spices to meld with the beef for an additional minute.
4. Add the orzo to the skillet, stirring to coat it with the beef and spices.
5. Pour in the beef broth and diced tomatoes (with their juices), stirring to combine. Bring the mixture to a simmer.
6. 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. If using spinach, stir it in during the last 2 minutes of cooking to wilt it slightly.
8. Adjust seasoning as needed and serve hot, garnished with grated Parmesan cheese.

This recipe brings back memories of helping my abuela stir her simmering pots, and I hope it brings a similar sense of comfort and satisfaction to your kitchen.