Puree strawberries with sugar in a food processor or blender and pass through a sieve.
In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice. Return saucepan to the heat and thin mixture with more juice to make a "soup-like" mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit.
Ladle out soup and float melon balls over the top.
Recipe Courtesy of �Michelle Urvater