In a large pot, combine the chopped broccoli, chicken stock, water, smashed garlic, kosher salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally, about 5–7 minutes.

Once boiling, reduce the heat to low, cover, and let simmer for about 30 minutes until broccoli is tender.

Remove from heat and blend the soup to your desired texture, leaving some broccoli chunks for contrast.

In a separate pot, cook the orzo or ditalini for about 15 minutes until al dente, then drain and add to the soup.

Stir in optional ground nutmeg, taste, and adjust seasoning. Serve garnished with parmesan cheese and olive oil.