In a large pot, combine chopped broccoli, chicken stock, water, smashed garlic, kosher salt, and black pepper. Set the heat to medium-high and bring to a boil, approximately 5-7 minutes.

Once boiling, reduce heat to low. Cover pot and let soup simmer gently for 30 minutes.

Remove pot from heat and blend or mash broccoli to desired texture.

Return pot to medium heat, stir in orzo or ditalini, and cook uncovered for about 15 minutes.

Sprinkle in ground nutmeg if desired, and adjust salt and pepper to taste.

Ladle soup into bowls, topping with grated parmesan cheese and drizzling with extra virgin olive oil.