Wash the parsley, pluck the leaves, and chop finely. Finely chop the stems as well and set aside. Peel and finely dice the onion and garlic.

Add a teaspoon of oil to a deep frying pan and add the ground meat. Break up the ground meat with a wooden spoon or similar utensil and fry for about 5 to 8 minutes until crumbly. Season the ground meat generously with salt and pepper and fry for another minute.

Remove the ground beef from the pan and sauté the onions, garlic, parsley stems, and chili flakes in the remaining oil. Crumble the bouillon cube over the pan with your hands and sauté the vegetables over medium heat for 3 to 4 minutes, until the onions are translucent.

Deglaze the pan with strained tomatoes and water and stir well. Briefly bring the sauce to a simmer, then add the orzo and stir well. Cover and simmer gently for about 10 to 15 minutes. The pasta will take about 2 to 3 minutes longer than indicated on the package. Stir regularly (about every minute) during cooking.

Once the pasta is al dente, reduce the heat and stir in the parsley leaves and spinach. Season the orzo pan with salt and pepper. Return the ground meat to the pan and stir well.

Divide the orzo mixture among four plates and serve with freshly grated Parmesan cheese, if desired.