Wash the broccoli thoroughly, chop into florets and slice the stems. Combine broccoli, chicken stock, water, garlic, salt, and pepper in a large pot.

Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes.

Use an immersion blender to puree the soup slightly while leaving some broccoli pieces for texture.

Add orzo or ditalini directly to the pot, increase heat to medium, and cook uncovered for about 15 minutes until al dente.

Taste the soup and adjust seasoning as needed, adding nutmeg if desired.

Ladle into bowls, sprinkle with Parmesan, and drizzle with olive oil before serving.