In a large pot, combine chopped broccoli, chicken stock, water, smashed garlic, kosher salt, and freshly ground black pepper. Bring to a gentle boil over medium-high heat, roughly 5–7 minutes.

Once boiling, reduce heat to low and cover the pot. Allow the soup to simmer for about 30 minutes, or until the broccoli is fork-tender.

Remove the pot from heat, and blend the soup to your desired creaminess using a potato masher or immersion blender.

Stir in orzo or ditalini, cooking uncovered over medium heat for about 15 minutes, or until the pasta reaches al dente.

Add a pinch of ground nutmeg if desired, and adjust seasoning with additional salt and black pepper to taste.

Ladle soup into bowls, topping each serving with finely grated parmesan cheese and a drizzle of extra virgin olive oil.