Hi and welcome to Discuss Cooking
You didn't have a question in your first post so I assumed you were familiar with canning. You really need to read about it and thoroughly understand the process and the rules before canning, especially meat.
First, there are no safe canning instructions for a half gallon jar, only pints and quarts.
Second, you lost broth? That gives me the impression that the lid was not tightened enough, or, if you got some liquid on the edge of the top of the jar and didn't wipe it off, it may have allowed broth from the jar to boil out during the canning process.
Third, you left two inches of head space? The couple recipes I looked at for vegetable beef soup call for 1 inch of head space.
How long did you can it? Did you use an approved, tested recipe?
Here are some reliable resources for canning: