Freeze any excess balls. Fill halfway a heavy tall-sided pot with oil and heat to 350 degrees. Right before serving the soup, add the ham balls in small batches and fry until crisp on the exterior.

Discard the seeds and cut out pieces of the melon using a melon baller. Skewer the melon balls on the cocktail sticks and place small rolled-up slices of Parma ham on the sticks, followed by more ...