In a large skillet or Dutch oven over medium-high heat, brown the ground beef with onion, crumbling the beef as it cooks, until the meat is no longer pink.

Stir in the garlic and season with salt and black pepper.

Drain the beef and onions well and then return it to the skillet.

Add the diced tomatoes and chicken broth to the skillet and boil over medium heat, scraping the bottom to remove any stuck on pieces.

Stir in the orzo, reduce the heat to low, cover the skillet, and cook for about 15 minutes.

Stir in about half of the parsley (reserving some for a garnish,) mint, thyme, and cinnamon.

Re-cover the skillet and continue cooking, stirring as needed to avoid burning, until the liquid is absorbed for about 15 minutes.

Garnish the ground beef and orzo with the remaining parsley and shaved parmesan before serving.