In a large soup pot, combine the fresh broccoli florets and stems, chicken stock, water, smashed garlic cloves, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and cover to simmer for about 30 minutes.

Carefully remove from heat and mash the broccoli to your desired consistency using a potato masher or immersion blender.

Stir in the orzo (or ditalini pasta) and bring back to a gentle boil. Cook uncovered for about 15 minutes, stirring frequently.

Once the pasta is cooked, add ground nutmeg if desired, and adjust seasoning with salt and pepper. Serve topped with parmesan cheese and a drizzle of olive oil.