In a large pot, combine the chopped broccoli, chicken stock, water, smashed garlic cloves, kosher salt, and black pepper. Stir well and bring everything to a boil over medium-high heat for about 5-7 minutes until broccoli brightens and softens.

Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes to meld flavors and tenderize broccoli.

Remove from heat and carefully puree the soup with an immersion blender until desired texture is reached. For chunkier soup, use a potato masher.

Stir in orzo or ditalini and cook uncovered for about 15 minutes over medium heat until pasta is al dente.

Optionally, add ground nutmeg and adjust salt and pepper to taste for enhanced flavor.

Ladle soup into bowls, top with grated parmesan cheese, and drizzle with extra virgin olive oil.