In a large pot, combine the chopped broccoli florets and stems, chicken stock, water, minced garlic, kosher salt, and black pepper. Stir well and bring to a rolling boil, about 5 minutes.

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

Remove from heat and blend to desired texture using a potato masher or an immersion blender.

Stir in orzo or ditalini pasta, return to medium heat, and cook uncovered for 15 minutes until the pasta is al dente.

Optionally add ground nutmeg, adjust seasoning, and ladle into bowls.

Top each bowl with freshly grated Parmesan and a drizzle of extra virgin olive oil before serving.